No doubt Rosie would have loved to have had a crock pot in her day. Unfortunately, they didn’t exist at the time. In fact, I don’t recall my mother buying a crock pot until the early 1970s, and it was quite a novelty at the time. Pop something in, turn it on, go about your business, and by dinnertime, it’s done.
The other day someone posted a photo on Facebook about an easy way to prepare pork chops in the crock pot. I used to love bone in pork chops, but nowadays they are hard to find. My grocer doesn’t carry them, and the leaner, boneless pork chops are simply too dry for my taste, which means I rarely cook them anymore. That said, I thought I’d give this a try, so I added cream to mixture and gave it a shot. The results were surprisingly good.
CREAMY SLOW COOKED PORK CHOPS
- 6 to 8 pork chops
- 1 can cream of chicken soup
- 2 tablespoons half and half or milk
- 1 package ranch dressing mix
Blend soup and half and half in a small mixing bowl. Set aside. Wash pork chops thoroughly and place half of them in the crock pot. Pour in half of the soup mixture. Stack remaining pork chops on top, and pour in remaining soup mixture. Top with ranch dressing mix. Turn the crock pot on low and cook for 4 to 6 hours. Serve over rice.